Chocolate Raspberry Mousse Cake Recipe

Posted by
Rate It!
Chocolate Raspberry Mousse Cake
Add your photo!
Ingredients
16
Count
Nutrition
515
Calories
Total time
120
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Chocolate Cake: In a large bowl, beat egg yolks with 1/4 cup sugar until very pale.
  2. In a separate bowl, beat the egg whites until soft peaks form; gradually beat in the remaining sugar until stiff peaks form.
  3. Fold the egg white mixture into the egg yolk mixture.
  4. Sift the flour and cocoa over the egg mixture; gently fold in.
  5. Pour into a buttered 8-inch springform pan; bake is a 350 degree F oven for 30 to 35 minutes or until the top springs back when lightly touched.
  6. Run a knife around the edge of the cake to loosen it.
  7. Let cool on a wire rack.
  8. Raspberry Syrup: In a small saucepan, combine sugar and water; cook over medium heat until the sugar has dissolved, about 1 minute.
  9. Stir in the liqueur.
  10. Let cool.
  11. Raspberry Mousse: In a small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften.
  12. Puree the berries in a food processor and then strain through a sieve to remove the seeds.
  13. There should be approximately 2 cups of puree remaining.
  14. Transfer the puree to a separate saucepan.
  15. Add sugar and lemon juice; cook over medium heat, stirring occasionally, until the sugar has dissolved, about 5 minutes.
  16. Stir in the liqueur; transfer to a large bowl.
  17. Over low heat, heat the gelatin until dissolved; stir into the raspberry mixture.
  18. Chill, stirring occasionally, over a larger bowl of ice and water for about 20 minutes or until the consistency of raw egg whites.
  19. Whip the cream; fold into the cooled raspberry mixture.
  20. Reserve 1/2 cup for garnish.
  21. To assemble, cut the cake into 3 or 4 thin layers; reserve 2 layers and freeze the remaining layers for another use.
  22. Sprinkle 1 cut side of each of the 2 layers with the raspberry syrup.
  23. Place 1 layer, syrup side up, in a 9-inch springform pan; pour in half of the raspberry mousse.
  24. Top with the second cake layer; pour in enough of the remaining mousse to come almost to the top of the pan.
  25. Smooth the surface.
  26. Refrigerate until firm, 1 to 2 hours.
  27. Chocolate Glaze: In the top of a double boiler over hot, not boiling, water, melt the chocolate with the cream, stirring until smooth.
  28. Let it cool to room temperature yet still spreadable; pour over the mousse and spread evenly.
  29. Spoon the remaining mousse into a pastry bag fitted with a small plain tip; pipe 3 concentric circles over the top of the cake.
  30. Pull a toothpick through the circles to form a spider web design.
  31. Refrigerate until chilled.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 515.3 Kcal (2157 kJ)
Calories from fat 229.59 Kcal
% Daily Value*
Total Fat 25.51g 39%
Cholesterol 133.46mg 44%
Sodium 80.1mg 3%
Potassium 188.08mg 4%
Total Carbs 71.4g 24%
Sugars 58.32g 233%
Dietary Fiber 2.39g 10%
Protein 6.25g 13%
Vitamin C 2.5mg 4%
Iron 1.4mg 8%
Calcium 62.7mg 6%
Amount Per 100 g
Calories 290.12 Kcal (1215 kJ)
Calories from fat 129.26 Kcal
% Daily Value*
Total Fat 14.36g 39%
Cholesterol 75.14mg 44%
Sodium 45.1mg 3%
Potassium 105.89mg 4%
Total Carbs 40.2g 24%
Sugars 32.84g 233%
Dietary Fiber 1.34g 10%
Protein 3.52g 13%
Vitamin C 1.4mg 4%
Iron 0.8mg 8%
Calcium 35.3mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 12
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top